Pistachio Coconut Macaroons Recipe

Pistachio Coconut Macaroons bring together the irresistible chewiness of coconut with the vibrant, nutty crunch of pistachios for a treat that’s as beautiful as it is delicious. These delightful macaroons balance floral notes from rosewater with the richness of dark chocolate, creating a sophisticated yet comforting bite that’s perfect for any occasion. Whether you’re a seasoned baker or just looking for a charming new dessert to wow your friends, this recipe captures the magic of Pistachio Coconut Macaroons in every tender, chocolate-dipped mound.

Ingredients You’ll Need

These ingredients are wonderfully straightforward but each plays an essential role in making your Pistachio Coconut Macaroons sing with flavor and texture. From the luscious shredded coconut that builds chewiness to the fragrant rosewater that adds depth, every component is thoughtfully chosen to create a harmonious balance.

• 1 1/2 cups shredded unsweetened coconut flakes: Provides the chewy, tropical base with natural sweetness and texture.
• 1 1/2 cups skinned pistachio nuts: Adds a vibrant green color and buttery crunch that defines the personality of the macaroon.
• 1/2 cup granulated sugar: Sweetens just enough to enhance flavors without overpowering.
• 1 1/2 tbsp cornstarch: Helps bind ingredients for perfect structure and tenderness.
• 1 1/2 tsp rosewater (or orange flower water or vanilla extract): Infuses floral complexity for a subtle, elegant aroma.
• 1 egg and 1 egg white: Act as natural binders to hold everything together while contributing lightness.
• Pinch of salt: Balances sweetness and brightens all the flavors.
• 9 oz dark chocolate: For the silky, bittersweet coating that contrasts beautifully with the chewy interior.

How to Make Pistachio Coconut Macaroons

Step 1: Prepping the Coconut

Start by choosing either fresh grated coconut or dried coconut flakes. If you opt for dried flakes, you’ll want to rehydrate them by soaking briefly in warm water, then squeezing out every drop of moisture. This step ensures your macaroons retain just the right chewiness without being dry or tough.

Step 2: Preparing the Pistachios

Skinning pistachios might take a little extra time, but it’s worth it for that gorgeous emerald hue and smoother texture. Once skinned, pulse the pistachios in a food processor until they form fine crumbs. Be careful not to blitz too far—or you’ll end up with pistachio paste instead! The crumbly texture blends perfectly into the coconut for delightful bites.

Step 3: Combining the Mixture

Beat together the egg and egg white before folding them into the nut and coconut mixture along with sugar, cornstarch, rosewater, and a pinch of salt. Stir thoroughly so every shred and crumb is evenly coated, producing a sticky dough that’s ready to be shaped. This is where those aromatic floral notes begin to integrate beautifully.

Step 4: Shaping the Macaroons

Line your baking sheet with parchment paper and drop rounded spoonfuls of the mixture onto it. Shape each mound into a rustic haystack form—don’t worry if they feel fragile at first as they’ll firm up in the oven. The charm of these Pistachio Coconut Macaroons is partly in their handmade imperfect look!

Step 5: Baking to Perfection

Pop your tray in a 325°F oven and bake for 25 to 30 minutes, just until the bottoms turn a lovely golden brown. Resist baking too long to keep them moist and tender inside. Once out of the oven, allow them to cool fully on the tray before moving so they don’t fall apart.

Step 6: Dipping in Dark Chocolate

Melt your dark chocolate slowly—using a microwave or double boiler—and then dip the tops of each cooled macaroon into the chocolate, turning slightly to coat the sides about a quarter of an inch deep. Set them back on the baking sheet and let the chocolate set. This luscious layer adds a decadent finish that makes every bite unforgettable.

How to Serve Pistachio Coconut Macaroons

Garnishes

To elevate the visual appeal and flavor even more, sprinkle finely chopped pistachios or a light dusting of edible rose petals on the chocolate before it hardens. A small drizzle of white chocolate can also add contrast and elegance to each macaroon.

Side Dishes

Pistachio Coconut Macaroons pair wonderfully with a cup of strong coffee or a fragrant tea like jasmine or chamomile. They also complement a light fruit salad or refreshing citrus sorbet perfectly, balancing the richness with bright acidity.

Creative Ways to Present

Try arranging the macaroons on a tiered dessert stand for festive occasions or gift them in a pretty box tied with a ribbon. For a unique twist, serve them alongside a scoop of rosewater ice cream or as a crunchy crumble topping over panna cotta.

Make Ahead and Storage

Storing Leftovers

You can store Pistachio Coconut Macaroons in an airtight container at room temperature for up to 3 days. Be sure to keep them away from heat or humidity to maintain that perfect chewy texture and crisp chocolate coating.

Freezing

To enjoy these macaroons later, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag. They will last for up to a month and thaw gently at room temperature before serving, preserving flavor and texture marvelously.

Reheating

If you prefer them warm, pop macaroons in a low oven (around 275°F) for 5-7 minutes just to soften the coconut and gently melt the chocolate topping without losing their shape or chewiness.

FAQs

Can I use sweetened coconut flakes instead of unsweetened?

Yes, but keep in mind sweetened coconut will add extra sugar, making the macaroons sweeter than intended, so you might want to reduce the added granulated sugar slightly.

Is it necessary to skin the pistachios?

Skinning pistachios is optional but recommended for a brighter green color and smoother texture. If you’re short on time, using them with skins on works fine too—it just changes the appearance slightly.

What can I substitute for rosewater?

If rosewater isn’t handy, orange flower water or pure vanilla extract work beautifully and add a lovely fragrant note, each offering a different but equally delightful flavor profile.

How long do Pistachio Coconut Macaroons stay fresh?

When stored properly in an airtight container at room temperature, they stay fresh for about 3 days. Beyond that, they might start to dry out but freezing will help keep them fresh longer.

Can I make these vegan?

To make a vegan version, you can try replacing the egg and egg white with aquafaba (the liquid from canned chickpeas). It may take some experimentation but works well as a binder in macaroons.

Final Thoughts

These Pistachio Coconut Macaroons are truly a showstopper in any dessert lineup. Their blend of textures and flavors—from nutty and chewy to fragrant and chocolaty—makes them utterly addictive. I’m so excited for you to try making them; once you do, they’re sure to become a treasured favorite for sharing and savoring with those you love.

Print